Anna's Training Log Part 2 (Part 2)

Training Training Logs
442

Yup.

That’s an invitation and opportunity, you’ve got the skills and creativity - think about those moments like this;

Shit. That’s a road paved with good intentions. I have a Chef friend in LA who spent time in Japan that I could connect you with. He has a couple of kids and his wife is a nurse.

It’s kind of funny, SF chefs and LA chefs are like crypts vs bloods. I see someone with full-sleeve food tattoos and it’s going down.

But congratulations on all the good stuff!

1 Like
443

Week 7: Day 3 (yesterday)

gym closing 6/15-6/24 so change schedule up

rope pull machines: 10min easy, 5x(90sec hard+30sec rest)
bike: 10 min easy
Squats: 2x7-155lbs
Ovh press: 3x5-75lbs

  • felt good enough, squats surprisingly easy

Week 7: Day 4

This is a bad idea, but gotta do what I gotta do

Paused deadlift: 5x3-255lbs
conventional deadlift: 5x3-255lbs
btn press: 3x10-20kg
tricep pushdowns: 1x15,14,13

PM workout
Paused squat: 3x6-155lbs
leg extensions: 3x6-115lbs
abductor machine: 3x14-125lbs
cable row: 1x10,9,8-85lbs

  • really tough day but got through the work, deadlifts felt good but slow, squats were nice
4 Likes
444

You are so not gangster.

It’s Crips, not Crypts.

Yes, Anna is going to grad school to make a bechamel.

445

True. I’d rather run a cult than a gang.

A lot of people make it a second career.

2 Likes
446

Down and out in London and Paris, an Orwellian nightmare.

Culinary school or do the Bourdain deal - that not a fucking brunoise you pussy. That knife isn’t sharp, how can you possibly fillet with that. Check your mise en place you pussy, what the fuck is wrong with you?

Kitchens or culinary school? Could be another thread.

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447

I’ve always been passionate about cooking. I wouldn’t ever want to do it full time though.
My dream is to spend weekends doing recipe development then hosting a monthly dinner club once a month or so after I have the financial resources to do it

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448

I don’t think there would be enough posters to navigate that. It would just be me writing a ridiculous rant of a post.

Maybe I will, since you triggered chef mode.

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449

This guy is a self taught chef who managed to get his former restaurant a michelin star within three years of opening and a second one not long after.

If he can do that, I can do this dinner club thing

450

:thinking: So, what are you doing?

451

I study managerial practices

1 Like
452

Week 7: Day 5

Squat: 1x1-195lbs, 1x6-175lbs, 2x6-155lbs
good mornings: 1x12-95lbs paused, 1x12-105lbs, 1x12-115lbs
front squat: 1x15-95lbs, 1x12-105lbs, 1x10-115lbs
lunges: 3x16 (total)- 105lbs, legs dead by this point lol
straight arm pulldown: 3x13-32.5lbs

  • welp, another tough day… Tomorrow is off. I’m going to get a 3 day pass at the nearby LA fitness next week to finish up main deadlifts and remainder of squats
3 Likes
453

Ok. Like organizational behavior?

454

Strategy

455

Week 7: day 6 (yesterday)

45min kick-boxing cardio workout video

PM cardio

40min fitness blender at home cardio workout

1 Like
456

Week 8: Day 1 (active rest)

gym was closed and will be closed for the rest of the week… I’m getting a 3 day gym pass starting tomorrow

Workout: bodyweight EMOMs
min 1-10
11 pushups
min 11-20
40sec glute bridges + 20sec rest
min 21-30
11 pushups
min 31-40
40sec glute bridges + 20sec rest
min 41-45
11 pushups
min-46-50
40sec glute bridges + 20sec rest

  • got blood flowing, nice to have easy day, back at it tomorrow
3 Likes
457

Week 8: day 2

Absolute disaster

Deadlift: 1x5,4, 2x2-265lbs :rage::rage::rage::rage::rage:
Pendlay row: 3x5-135lbs
Tire flips: 50 reps with 100kg tire
Curls: 3x6-20kg

  • idk what happened, I just couldn’t do it- really really demoralising…. Ig I pushed too hard last week? Rest of it is fine. Played with toys at gym since I finished work last week

Weight had also been up about a pound since Saturday

2 Likes
458

Week 8: day 3 (yesterday)

Squats: 2x5, 1x5 paused, 155lbs
Tricep pushdowns: 3x10-37.5lbs
Bottoms up kb press: 3x10/side-6kg kb
Conditioning: 4x(5tire flips, 16 alt body weight lunges, 10slam balls-20lbs, exercises done as an emom)

  • decent workout, squats felt fine but legs were tired, still playing with the toys

Week 8: day 4
35min HIIT and abs workout video

  • took things easy today.
1 Like
459

@Brant_Drake

I spent today really knuckling down with planning for the chicken tasting menu… writing down recipes, practising tuiles and running through the planning, shopping list.

Insanity below.

Prep timing
Three day before
AM: day 3 shopping
PM (start 2pm)

  1. dry olives and bread
  2. While drying in progress, Whip the two batches of goat cheese with honey- one large sweet (dessert), one small less sweet (cigarettes). Refrigerate
  3. clean and prep livers, put in soaking liquid
  4. Make sake Acv syrup
  5. Heat oil and make rice crisps

Two days before
AM: shopping
PM (start 2pm)

  1. Roast chicken necks and onion for stock in air fryer
  2. While roasting, make confit livers (in fridge by 2:30)
  3. After roasting done, start chicken stock.
  4. While stock is on, make tuiles batter
  5. While tuile batter is chilling, blitz soil and breadcrumbs, mix Greek yoghurt and put in freezer for granita. Candy mint
  6. Make tuiles
  7. When stock is done, remember to put clingwrap on surface

1 day before
AM: shopping
PM: start 2pm

  1. Start milk stock
  2. After milk stock has started to simmer, make chicken wing confit (start wing confit at 3)
  3. While confit is in the oven, Boil edamame and make jam
  4. After milk stock is ready, turn into jelly and refrigerate
  5. By 7pm, confit should be done. Form into lollipop and refrigerate

Day of
Shopping (10am at fresh hippo)
Prep (start 11am)

  1. Make green onion oil for mayo
  2. Start hot water pastry (11:30)
  3. While pastries are baking (put a piece of parchment paper in with the pastries), start red braised chicken wings
  4. While chicken is simmering, finish the purée and goat cheese mixes and transfer into labelled piping bags, dry chicken skin.
  5. When chicken is done, shred This should be done by 2pm
  6. Make consommé
  7. While consommé is simmering, melt chocolate and coat livers
  8. While consommé is simmering, finish purée and goat cheese mixes and put into labelled piping bags.
  9. Strain consommé.
  10. While straining, portion the milk jelly, crisp chicken skin, fill raspberries, candy mint,This should be done by 4pm
  11. Fill the cups for sprouts course and blanch pea shoots. Assemble sprouts course. this should be done by 5pm
    5pm- 5:30pm
  12. Warm consommé
  13. Fill cigarette and bring livers to temperature
  14. Start heating oil
    Guests arrive 5:20-5:30
  • serve liver and cigarettes
    5:30-5:45
  1. Bread and fry milk jelly cubes
  2. Plate
    5:45-6:00
  3. Crush ice for palate cleanser
  4. Heat oil
  5. Assemble palate cleanser
    6:00- 6:20
  6. Bread and fry lollipops
  7. Plate
  8. Preheat oven
    6:20 -6:35
  9. Warm tart shell and chicken
  10. Assemble
    6:35-6:50
  11. Scrape granita and put in tuile
  12. Start Assemble dessert
    6:50-7:00
  13. Finish assembling dessert

Perhaps I should recruit dad as assistant…

460

Sorry for the wait - I got sucked into the weird Christian side of this forum.

Just do it all in one step and bag it up.

For stock? Why?

I’m assuming this with the chicken stock from earlier. There is a technique where you can freeze stock and let it melt in a strainer with a coffee filter. It might save you some time.

It never hurts.

Also, good luck and have fun!

1 Like
461

Great work here! I really need to start doing front squats again.